Baked Ratatouille

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Baked Ratatouille
Ratatouille is a classic French dish and is full of vegetables including aubergine, red pepper, courgette, tomatoes, onions, garlic and basil. This is cooked differently to the classic dish because the vegetables are first roasted and then the whole dish is baked in the oven. This makes the flavour of the vegetables even more intense.
Instructions
  1. Place the aubergines, courgettes and red peppers on 2 large baking sheets. Drizzle with 4 tbsp olive oil and season well. Place in oven for 25 minutes on 200C,
  2. Meanwhile heat the remaining oil in a large pan. Add the onions and cook for 5 minutes. Add the garlic and cook for a further minute.
  3. Add the passata, xylitol and then season well. Simmer for 10 minutes. Add the basil.
  4. Spoon half the sauce into the base of an ovenproof dish and then arrange half the roasted vegetables on top.
  5. Then sprinkle over the grated cheese, Spread the rest of the tomatoe sauce over the cheese, and then arrange the remaining roasted vegetables on top of the cheese.
  6. Then add the tomatoe wedges on top. Sprinkle with thyme, and cover the dish with foil. Place in oven on 180 C for 25 minutes and then serve.

Sweet Potato, Shallots and Tofu Kebabs with Satay Sauce

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Sweet Potato, Shallots and Tofu Kebabs with Satay Sauce
The tofu and vegetables in this dish are marinated in a ginger before being baked. The tofu combines well with the sweet flavours of the shallots and sweet potato together with the peanut satay.
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
satay sauce
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
satay sauce
Instructions
  1. Place the cubed sweet potato in a saucepan with water and bring to the boil. Cook for 5 minutes and then remove from the heat and drain.
  2. Cut the tofu into cubes and place them in a large dish with the cubed sweet potato and shallots.
  3. Whisk together the tamari sauce, tomato puree, water and ginger. Pour this over the tofu and vegetables. Season and leave to marinate for at least an hour but preferably longer.
  4. Blend the lemon, ginger, garlic, chilli, coconut milk, peanut butter and tamari in a food processor. Pour the sauce into a pan , bring to the boil and simmer for 5 minutes stirring frequently until it thickens. Set aside.
  5. Put a shallot on a skewer, followed by sweet potato and then a cube of tofu and then repeat again. Continue until you use up all the tofu and vegetables on the skewers.
  6. Place the kebabs in an ovenproof dish and brush with the marinade. Cook for 20 -25 minutes on 180C or until all the vegetables are cooked. Turn the kebabs whilst cooking.
  7. Serve with the satay sauce together with freshly chopped coriander.

Spicy Cauliflower

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Spicy Cauliflower
This is a really quick and easy dish to make - they can be served as a snack or can be part of a main meal. They are also delicious with salad. They are crunchy on the outside - with the spicy batter and sriracha sauce and soft on the inside. Cauliflower is a cruciferous vegetable and is great in helping the body to detoxify.
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 190C. Line a baking tray with grease proof paper.
  2. In a bowl add all the ingredients other than the sriracha sauce. Whisk the batter until thick and creamy.
  3. Coat the cauliflower florets in the batter and then place on the baking tray. Bake for 20 minutes.
  4. Then remove from the oven and drizzle over the sriracha sauce and place back in the oven for another 10-15 minutes,
  5. Remove from the oven and serve,

Vegan BLT

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Vegan BLT
This is the vegan version of BLT but using tempeh rather than bacon so it’s really much healthier. The toast is gluten free with mashed avocado on top followed by lettuce and then some tomato - the tempeh is cooked with spices to give it a really smoky taste - great for breakfast or lunch since the tempeh provides plenty of protein and the avocado provides good fats.
Instructions
  1. Combine the spices (paprika and cumin) into a separate bowl together with the salt and pepper.
  2. Oil with a brush one side of the sliced tempeh and then sprinkle onto the oiled side the mixed spices.
  3. In a frying pan pour in the remaining oil and put the tempeh into the pan with the spiced side facing down. Then sprinkle the remaining spices on the tempeh so that both sides are covered. Cook on each side for 4-5 minutes. Then remove from the heat and set aside.
  4. Toast the bread and spread over the mashed avocado. Place a layer of lettuce on top followed by slices of tomato. Then lay 2 slices of the cooked tempeh on top with 1 teaspoon of mayonnaise. Serve.

Vegan Chinese Fried Rice

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Vegan Chinese Fried Rice
This has a spicy sauce with rice, tofu, cashew nuts, peas, carrots, spring onions, coriander leaves and garlic - it is delicious. You could serve this as a light lunch or as an accompaniment.
Instructions
  1. Place the cubed tofu into a oiled baking dish and put into oven on 180C for 20 minutes or until starting to brown.
  2. Put the rice into a saucepan and add water. Place on heat and bring to the boil. Simmer for 25 mins or until soft. Drain and set aside.
  3. In a separate bowl mix together the sauce ingredients. When the tofu is cooked, remove from the oven and then scoop it into the sauce bowl. Allow to marinate for 10 minutes
  4. Scoop the marinated tofu from the bowl and place in a large frying pan with 2 tablespoons of the sauce. Place on heat and cook for 10 minutes. Then add the onion and garlic and continue yo cook for another 5 minutes before pouring in the remaining sauce.
  5. Then add the carrots and peas, followed by the rice. Mix well and cook for a further 5 mins. Then serve. Garnish with some toasted cashew nuts and coriander.